Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice
作者： Muhammad Abid , Saqib Jabbar , Bing Hu , Malik Muhammad Hashim , Tao Wu
DOI: 10.1016/J.LWT.2014.04.039
关键词: Flavonols 、 DPPH 、 Ascorbic acid 、 Sonication 、 Hydrostatic pressure 、 Chromatography 、 Titratable acid 、 Peroxidase 、 Food science 、 Chemistry 、 Phenols
摘要: Abstract The combination of innovative, non-thermal technologies for the production safe and quality fruit juices is a recent trend in food processing. purpose this study was to evaluate effects combined treatment ultrasound (US) high hydrostatic pressure (HHP) on enzymes (polyphenolase, peroxidase pectinmethylesterase), microorganisms (total plate counts, yeasts molds) phenolic compounds phenols, flavonoids flavonols) apple juice. Moreover, its ascorbic acid, antioxidant capacity DPPH free radical scavenging activity, color values, pH, soluble solids titratable acidity were investigated. Fresh juice treated with US (25 kHz 70% amplitude) at 20 °C 60 min subsequent HHP 250, 350 450 MPa 10 min room temperature. results revealed that US-HHP450 caused highest inactivation complete total molds. It also significantly improved compounds, capacity, activity values. present suggest can act as potential hurdle produce reduced microbial nutrition.
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